Who doesn’t love a good, comforting gnocchi? And when you add in some triple cheesiness and create three-cheese gnocchi, you’ve got a winner. This is the perfect dish for…
Spinach and ricotta gnocchi is a favourite combination of vegetarians and carnivores alike. The earthy spinach and deliciously creamy cheese work perfectly together. To drink: Delaire Sauvignon Blanc 2009,…
Penne with veal and Parmesan meatballs is a step up from traditional spaghetti and meatballs. These sophisticated flavours give a whole new appeal to a traditional combination of pasta…
TO DRINK: The Foundry Viognier 2007, a rich and spicy wine with lots of earthiness. …
To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry paste.…
A hearty and robust family favourite. This penne with tuna, olive and tomato sauce is deliciously flavoured, quick and easy. To drink: Rainbow’s End Cabernet Franc will integrate the…
Potato perfection Making your own gnocchi isn’t as difficult as you think – this delicious little alternative to pasta is made easier with a step-by-step guide from master chef.…
Cook’s tip: Salsiccia sausages are best – find them at Italian delis. …
This is a very simple dish but get it right and the whole thing is so much greater than the sum of its parts. Try to use uncooked prawns…
To drink: Splash out with Veuve Clicquot Yellow Label. Alternatively Krone Borealis Brut also has the rich creaminess and balance needed to match the sauce. …
Paella originated in the Valencia region of Spain and gets its name from the broad shallow pan (paella or paellera) in which it is traditionally cooked and served. This…
To drink: Rijk’s Chenin Blanc has everything this dish needs: zesty acidity, good use of oak and a lingering aftertaste.…
It makes a change to have pasta without sauce. This peasantstyle spaghetti dish uses olive oil as the lubricant. Crispy bacon bits, broad beans and breadcrumbs work well with…